Cooking Tips for Grilled Eggplant Salad
Choosing the right eggplant is key to making a delicious salad. Look for firm, shiny eggplants with smooth skin. Smaller varieties tend to be less bitter and have a better texture. Before grilling, slice the eggplant into rounds or lengthwise, about half an inch thick. This helps them cook evenly and get those nice grill marks. Don’t forget to salt the eggplant slices first. Sprinkling salt on them for about 30 minutes draws out excess moisture and bitterness. Rinse and pat them dry before grilling. When grilling, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Grill the eggplant for about 4-5 minutes on each side until they have those beautiful grill marks and are tender. Keep an eye on them so they don’t burn. After grilling, let the eggplant cool slightly before marinating. This allows the flavors to really soak in and makes the salad even tastier.
Serving Suggestions and Variations
This grilled eggplant salad pairs wonderfully with a variety of dishes. Serve it as a side with grilled meats, especially those smoky barbecued options like ribs or chicken. It also works great on a bed of mixed greens for a light lunch. If you want to make it a bit heartier, consider adding some crumbled feta or mozzarella on top. For a Mediterranean twist, toss in some olives or roasted red peppers. If you prefer a different flavor profile, try swapping the balsamic vinegar for lemon juice or red wine vinegar. To spice things up, add some chopped fresh herbs like basil or mint. This salad is incredibly versatile and can adapt to whatever you have on hand. Leftovers can be enjoyed cold or at room temperature, making it a great option for meal prep or picnics.
Frequently Asked Questions
Can I use other types of eggplant for this salad?
While Japanese eggplants are great for their tender texture, you can use other varieties like Italian or globe eggplants. Just make sure to slice them evenly and salt them beforehand to reduce bitterness.
What can I serve with grilled eggplant salad?
This salad pairs beautifully with grilled meats like chicken, pork, or even fish. It also makes a fantastic addition to a mezze platter alongside hummus and pita.
How should I store leftover grilled eggplant salad?
Store any leftovers in an airtight container in the fridge for up to three days. The flavors will continue to meld together, making it even tastier the next day.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just remember to let it marinate for at least two hours before serving for the best flavor.
What are some common mistakes when grilling eggplant?
One common mistake is not salting the eggplant before grilling, which can lead to a bitter taste. Also, avoid overcrowding the grill, as this can trap steam and prevent that nice char from forming.
Grilled Eggplant Salad
Ingredients
- ½ cup chopped flat-leaf parsley
- 2 tbsp capers drained
- 2 cloves of garlic peeled and sliced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ cup extra virgin olive oil
- 5 Japanese eggplants sliced
- 3 tbsp balsamic vinegar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat an outdoor charcoal or gas grill. Alternately, heat a grill pan until smoking hot.
- In a large bowl, combine together parsley, capers, garlic, oregano and red pepper flakes. Stir in the olive oil; season with salt and pepper. Set aside.
- Place eggplant slices on the grill without overcrowding them. Cook the eggplants for 3 to 6 minutes and then turn them over. Cook for another 3 minutes or until eggplants are soft.
- Dip each grilled eggplant slice into the balsamic vinegar and then transfer to a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
- Spoon 2 tablespoons of the parsley mixture onto a platter and spread it out evenly. Arrange half of the grilled eggplant on the mixture in a single layer and then sprinkle more of the mixture on top of the slices. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover with plastic wrap and refrigerate for at least 2 hours refrigerate for longer. Serve at room temperature.
Notes
Nutrition
I noticed the recipe calls for peeled eggplant but the pictures appear to have skin on still. Which is better?
Hi Sam,
Ooops! I just fixed the mistake. The sliced eggplants were supposed to be grilled with skin on. Take care!
My mother never serve eggplant when I was a child. I have only recently discovered it, so I am always looking for new ways to prepare it. This sounds delicious, as does your salad. I was wondering if there’s something I could use as a substitute for the capers. We had a bad experience with them and are a little afraid to add them to anything we cook.
Hi Patti,
Just leave the capers out. The balsamic vinegar, oregano and other spices will be enough to flavor the grilled eggplant. Hope this helps!
love this salad! eggplant is currently one of my favourite vegetables. i love roasting it and tossing it through a salad or pastas. thanks for the recipe!
You’re welcome Thalia! My family loves any dish with eggplant and this one is no exception 🙂 Enjoy!